Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, carrot cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Carrot cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Carrot cake is something that I’ve loved my entire life. They are fine and they look fantastic.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Make ready 175 g plain flour
- Make ready 2 tsp baking powder
- Prepare 1 tsp cinnamon
- Take 1/2 tsp ground cloves
- Prepare 1/2 tsp grated nutmeg
- Get 200 g soft brown or muscovado sugar
- Get 150 ml vegetable oil
- Make ready 3 eggs
- Get 200 g grated carrots
- Prepare 70 g raisins or sultanas
- Make ready For the filling:
- Prepare 4 generous tablespoons of apricot jam, warmed up if very thick
- Prepare For the ganache:
- Prepare 60 g white cooking chocolate (or any plain white)
- Take 30 g (2 tbsp) double cream
Carrot Cake Recipe - How to Make Carrot Cake This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.
Steps to make Carrot cake:
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
- When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
- Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
- Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.
This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Grate the carrots on the small holes of a box grater. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. This Carrot Cake is wonderfully moist, tender and easy to make!
So that is going to wrap it up for this exceptional food carrot cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
